Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

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Reviews

These had an interesting flavor, but I think the quantity of herbs and onions overwhelmed the flavor of the zucchini. Next time I would reduce the herbs by half and would cut back on the onions as well. Otherwise, I enjoyed these (the feta and walnuts are fun and different in a zucchini pancake). Served these with sour cream.

These were incredible. I was in Turkey recently and fell in love with the food. These pancakes were as delicious as anything I ate there. Made them for 4 adults & 3 children, ages 4 to 15 and they were gobbled up.

Great recipe! I'm always on the lookout for vegetarian main courses for my numerous veggie friends -- this is wonderful! Will try yoghurt as a sauce; have served them plain to many compliments in the past.

I've made this before, but lost the recipe. I added shredded carrots for crunch & use regular onion to replace green onion. Also added more nuts & cheese, it came out great. I even ate it cold for breakfast the next day.
Definitely a satisfying vegetarian dish.

This was very okay. It's very easy to get sick of these, I think; the spices are kind of harsh to me. Unfortunately, I didn't use scallions, I used chives, and--being a bit overwhelmed by the smell of the chives--I used probably 1 cup rather than 2. This may have been a stupid idea.

These are the best zucchini pancakes I
have ever made, the greens and the
herbs giving a much-needed flavor, and
feta cheese an extra spike of taste. I
made it with 2 eggs and served with
sour cream. Thank you!

These were amazing.
They are incredible
simple to make, just
like whipping
together pancakes
except you have to
cut the vegetables
first. I stuck to
the recipe exactly,
and as some people
suggested, topped
them with the
Turkish Mint
Marinade Delight. If
I made them again I
wouldn't go out of
my way to make the
sauce, but I will
certainly be making
these delicious and
healthy zucchini
pancakes again!

I thought these were very good, and I'll definitely make them again. I used regular white onion, grated in my food processor instead of green onion, and cilantro instead of parsley because it was what I had (I think parsley would be better.) But I thought the seasoning was very good - I wouldn't have known to try dill and tarragon together, but neither was too noticable, just made a nice herbal layer. I cooked these on a cast-iron griddle, and that made it hard to control the temperature of the oil, so a pan would be better, but I made these about 30 minutes in advance and kept them warm in the oven and they held up fine. They're also yummy right from the fridge!

Absolutely wonderful! Really well balanced flavors,
not heavy and great left over. I served them with the Basil Chive Cream recipe that goes with another zucchini pancake recipe, but substituted mint for the basil, rather than put mint in the pancake itself, as several people suggested. This is a great recipe!

this is great! had this with the turkish yogurt&mint sauce someone else recommended. It was a remarkable match. We had this as a side dish to grilled lamb steaks. A nice zinfandel made it a great meal.

We had an entire Turkish meal and this, along with the Epicurious recipe for Turkish Delight marinade (used as dipping sauce) were the two big hits! Here's the marinade... http://www.epicurious.com/recipes/food/views/Minted-Turkish-Delight-Marinade-675

Terrific! I made the
recipe exactly as
directed, keeping
the patties the
recommended size so
they would hold
together. I served
them with a very
simple sauce of
lightly cooked fresh
tomato with a touch
of garlic. I did
need to change oil
halfway thru
frying--olive oil
doesn't hold up well
to repeated use.
Next time I'll use a
larger griddle to
avoid this problem.

I've made this recipe twice and will
make it again. Terrific summer supper
with a salad. Just used whatever herbs
I had around, some dill, some parsley.
Used
very little oil, just a tablespoon or
two in the skillet and they browned
nicely.

This is the best
zucchini pancake
I've ever eaten! I
served to company
who gave rave
reviews.
I followed every
step, but I cut the
onion down to 3/4
cup, used half the
amt of dill, and
half the tarragon.
I kept the
walnuts--they made
them extra special!

Omg, these were SO
GOOD!
I don't know how this
recipe was supposed to
make 20, though,
because I was able to
make 12.
I omitted the walnuts and
used eggbeaters to save
on calories and they
turned out to be a
wonderfully healthy,
different way to enjoy
zucchini. With those
substitutions, 2 pancakes
(out of my 12) came out
to about 130 calories.

These are a great
compromise between
my taste and my
Turkish mother-in-
laws. While she
cooks them with
more cheese, no
nuts, less fresh
herbs, and all in a
TON of olive
oil...I prefer the
lighter flavor of
these. My husband
has stayed neutral
(smart man) and
states he loves
both but for very
differnt reasons!
They are great with
a tomato based
sauce as well, and
can be reheated to
recrisp them up in
the oven if need be.

I usually cut the
herbs a bit. I've
used mint, then
dill; like them
both. Walnuts
chopped in the food
processor worked
well. Tasty hot,
warm, or chilled
with sour cream or
yogurt. A nice use
for all that
zucchini.

What a surprise! Pulled the recipe from an old Bon Appetit, with no particular expectation, and found it to be WONderful, with no substitutions. In subsequent preparations, I'll try some of the other reviewers' suggestions. A real vegetarian find!

Very tasty, but with some changes. Had no dill nor tarragon, so I used fresh basil and mint. Also used only 2 eggs and increased a bit on the flour to make the pancake a bit more thicker. Served it with a roasted red pepper sauce.